Pork schnitzel

Gary Friedman / Los Angeles Times

What's not to love about schnitzel? Simply pound a pork cutlet nice and thin, bread it and pan-fry until golden. This recipe from Food Editor Russ Parsons can be made in minutes. You can serve your schnitzel alongside a crisp green salad, though you might just choose to round out the meal with Parsons' recipe for German potato salad. (Go ahead, the potato salad only takes about half an hour, and if you time it right you can do both dishes at once.)

What's not to love about schnitzel? Simply pound a pork cutlet nice and thin, bread it and pan-fry until golden. This recipe from Food Editor Russ Parsons can be made in minutes. You can serve your schnitzel alongside a crisp green salad, though you might just choose to round out the meal with Parsons' recipe for German potato salad. (Go ahead, the potato salad only takes about half an hour, and if you time it right you can do both dishes at once.) (Gary Friedman / Los Angeles Times)

What's not to love about schnitzel? Simply pound a pork cutlet nice and thin, bread it and pan-fry until golden. This recipe from Food Editor Russ Parsons can be made in minutes. You can serve your schnitzel alongside a crisp green salad, though you might just choose to round out the meal with Parsons' recipe for German potato salad. (Go ahead, the potato salad only takes about half an hour, and if you time it right you can do both dishes at once.)